不同预冷时间下鮰鱼能量代谢和加工品质的相关性分析

doi:10.7506/spkx1002-6630-20190128-362

食品科学 ›› 2020, Vol. 41 ›› Issue (3): 55-61.doi: 10.7506/spkx1002-6630-20190128-362

不同预冷时间下鮰鱼能量代谢和加工品质的相关性分析

章蔚，石柳，熊光权，吴文锦，李新，乔宇，丁安子，廖李，汪兰

（1.湖北省农业科学院农产品加工与核农技术研究所，湖北武汉 430064；2.湖北工业大学生物工程与食品学院，湖北武汉 430068）

出版日期:2020-02-15 发布日期:2020-02-26
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400601）；现代农业产业技术体系建设专项（CARS-46）；湖北省技术创新专项（重大项目）（2018ABA100）

Correlation Analysis between Energy Metabolism and Processing Quality of Channel Catfish with Different Prechilling Durations

ZHANG Wei, SHI Liu, XIONG Guangquan, WU Wenjin, LI Xin, QIAO Yu, DING Anzi, LIAO Li, WANG Lan

(1. Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; 2. School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China)

Online:2020-02-15 Published:2020-02-26

摘要/Abstract

摘要： 为了研究不同预冷时间下淡水鱼能量代谢和加工品质的相关性，本实验以鮰鱼为研究对象，分别测定了鮰鱼宰杀后在4 ℃下预冷48 h内的能量物质（糖原、乳酸、三磷酸腺苷（adenosine-5’-triphosphate，ATP）及其关联物含量）、代谢酶（己糖激酶（hexokinase，HK）、丙酮酸激酶（pyruvate kinase，PK）、乳酸脱氢酶（lactate dehydrogenase，LDH）、肌酸激酶（creatine kinase，CK））活力、理化品质（pH值、蒸煮损失率、加压失水率、质构特性、K值、色泽）变化。结果表明：随着预冷时间的延长，鮰鱼中糖原和乳酸含量在24 h内不断下降，随后开始积累；二磷酸腺苷、一磷酸腺苷、肌苷酸含量逐渐降低，次黄嘌呤、肌苷含量逐渐升高，ATP几乎检测不到；HK活力不断下降，PK活力在预冷8 h后上升至最大值，随后不断下降，LDH及CK活力均呈波动式下降；pH值和剪切力逐渐下降；加压失水率、蒸煮损失率以及色泽在24 h内保持稳定，在48 h后显著上升（P＜0.05），鱼肉的持水性下降；K值不断上升，并在24 h内保持在20%的高鲜度范围内。通过相关性分析发现：糖原含量和乳酸含量呈显著正相关（P＜0.05）；K值与HK活力呈显著负相关（P＜0.05），与白度呈极显著正相关（P＜0.01）；LDH活力与CK活力、剪切力呈显著正相关，与白度呈显著负相关（P＜0.05）；加压失水率与蒸煮损失率呈显著正相关（P＜0.05）。宰后鮰鱼在预冷24 h内更有利于其在加工过程中的品质控制。

关键词: 鮰鱼, 预冷时间, 能量变化, 代谢酶活力, 加工品质

Abstract: In order to study the correlation between energy metabolism and processing quality of channel catfish with different prechilling durations, changes in energy reserves (including glycogen, lactic acid, adenosine-5’-triphosphate (ATP), and ATP-related compounds), metabolic enzyme activities (hexokinase (HK), pyruvate kinase (PK), lactate dehydrogenase (LDH), creatine kinase (CK)), and quality indicators (pH value, cooking loss rate, expressible moisture rate, texture characteristics, K value, and color) were evaluated during prechilling for 48 h at 4 ℃ after slaughter. The results showed that the contents of glycogen and lactic acid decreased continuously with increasing prechilling time up to 24 h, and then began to accumulate; the contents of adenosine-5’-diphosphate (ADP), adenosine-5’-monophosphate (AMP) and inosine-5’-monophosphate (IMP) decreased gradually, the content of hypoxanthine (Hx) and inosine (HxR) increased gradually, and ATP was almost undetectable; HK activity continued to decline, PK activity rose to the maximum after 8 h prechilling and then decreased, LDH and CK activity showed a volatile decline; pH and shear force gradually decreased; expressible moisture rate, cooking loss and whiteness remained stable within 24 h, and increased significantly after 48 h (P < 0.05), indicating that water-holding capacity decreased; K value continued to rise and remained within the high freshness range below 20% within 24 h. Correlation analysis showed that there was a significant positive correlation between glycogen and lactic acid contents (P < 0.05); K value was significantly negatively correlated with HK (P < 0.05), but significantly positively correlated with whiteness (P < 0.01); LDH was significantly positively correlated with CK and shear force, but significantly negatively correlated with whiteness (P < 0.05). Expressible moisture rate was significantly positively correlated with cooking loss rate (P < 0.05). Postmortem channel catfish within 24 h of prechilling is more conducive to quality control during processing.

Key words: channel catfish, prechilling time, energy change, metabolic enzyme activity, processing quality

中图分类号:

TS254.4

章蔚，石柳，熊光权，吴文锦，李新，乔宇，丁安子，廖李，汪兰. 不同预冷时间下鮰鱼能量代谢和加工品质的相关性分析[J]. 食品科学, 2020, 41(3): 55-61.

ZHANG Wei, SHI Liu, XIONG Guangquan, WU Wenjin, LI Xin, QIAO Yu, DING Anzi, LIAO Li, WANG Lan. Correlation Analysis between Energy Metabolism and Processing Quality of Channel Catfish with Different Prechilling Durations[J]. FOOD SCIENCE, 2020, 41(3): 55-61.

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不同预冷时间下鮰鱼能量代谢和加工品质的相关性分析

Correlation Analysis between Energy Metabolism and Processing Quality of Channel Catfish with Different Prechilling Durations

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